Greek Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek lasagna (pastitsio) with layers of pasta, spiced ground beef sauce, and creamy béchamel topped with melted cheese. A comforting, aromatic main dish with warm spices like cinnamon and oregano.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound dried pasta (Pastitsio No. 2 pasta preferred, but can also use bucatini, penne)
- 4 ounces feta cheese (crumbled)
- 2 egg whites (beaten)
- 1 ½ pounds ground beef (lean)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 2 28-ounce cans crushed tomatoes
- ½ cup red wine
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper ( to taste)
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- ⅛ teaspoon ground nutmeg (preferably freshly grated)
- ½ teaspoon salt
- ¾ cup Kefalotyri cheese (or parmesan, grated - divided)
- 2 egg yolks
At a glance
PER SERVING · TIME 145M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 2h
- Sodium
- 638mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 852mg
- Calcium
- 215mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.